WESTERN OMELET

1/2 cup red bell pepper, chopped

1/3 cup cubed cooked potato

2 slices turkey bacon, diced

1/4 tsp oregano

1 tsp olive oil

1 tsp unsalted butter

1 cup Egg Beaters

Fresh oregano sprig for garnish, optional

In an 8-inch nonstick skillet, over medium heat, saute bell pepper, potato, bacon, oregano in olive oil until tender. Remove from the skillet and keep warm.

In the same skillet, over medium heat, melt butter. Pour Egg Beaters into skillet. Cook, lifting edges to allow uncooked portion to flow underneath. When almost set, spoon the veggie mixture over half the egg. Fold other half over the veggies and slide onto a serving plate. Garnish with the oregano sprig, if using.

Yield: 2 servings

Per serving: Approximately 147 calories

Dietary Exchanges: 1 Starch, 2 lean meat

clipart